Homemade Cinnamon Twists: The Gooey Center of Your Favorite Cinnamon Roll
Have you ever wished you could eat *only* the soft, gooey center of a cinnamon roll? That melt-in-your-mouth, buttery bite that’s packed with sweet cinnamon goodness? Well, prepare to have your wishes granted! My homemade cinnamon twists are designed to deliver exactly that: they’re all the irresistible center, with none of the outer swirl.
Crafted from the same luxurious, buttery dough that makes my Cinnabon cinnamon rolls legendary, these easy cinnamon sugar twists are a baking revelation. Each twist is lightly braided, generously brushed with a rich mixture of melted butter and aromatic cinnamon sugar, and then finished with a decadent drizzle of ooey-gooey vanilla cream cheese icing. The result? A perfectly portioned pastry that captures the essence of the best cinnamon roll bite, every single time.
I’ve baked these delightful twists countless times, sharing them with family and sending them to my husband’s office for a special brunch treat. The feedback is consistently the same: they vanish in minutes! It’s truly a testament to their irresistible flavor and texture, proving that when it comes to cinnamon rolls, the center is indeed where the magic happens.
Why You’ll Fall in Love with These Gooey Cinnamon Twists
These aren’t just any cinnamon pastries; they’re a carefully crafted experience designed to deliver maximum enjoyment with every bite. Here’s why these homemade cinnamon twists will become your new favorite:
- All the Gooey Center, None of the Edge: If you’re like me and always go for the soft, buttery heart of a cinnamon roll, these twists are your dream come true. They offer that perfect, tender texture throughout.
- Irresistibly Soft & Buttery Dough: We use the famous Tangzhong method, which is the secret to an incredibly tender, moist, and pillowy dough that stays fresh longer. Every twist is a cloud of buttery goodness.
- Bursting with Cinnamon Sugar Flavor: A generous coating of rich cinnamon sugar, combined with melted butter, ensures that every crevice is infused with that classic, warm spice and sweetness.
- Quick & Easier Than Traditional Rolls: While they deliver all the flavor of a classic cinnamon roll, the twisting method makes them quicker to assemble and bake, perfect for when a craving strikes without a whole day to spare.
- Perfect Vanilla Cream Cheese Icing: A smooth, tangy, and sweet cream cheese icing is drizzled over the warm twists, melting slightly to create an even more decadent finish.
- Versatile for Any Occasion: Ideal for a special holiday breakfast, a lazy weekend brunch, a delightful dessert, or a comforting snack with your afternoon coffee.
Over the years, my passion for cinnamon-flavored treats has led me to experiment with many exciting variations. One of my personal favorites is my soft and chewy cinnamon roll sugar cookies. They’re incredibly easy to whip up and capture all the beloved cinnamon sugar flavors of the classic roll in a fun, cookie form!
Let’s Make Them! Your Step-by-Step Guide to Perfection
For the complete list of ingredients, precise measurements, and detailed instructions, please refer to the recipe card provided below.
1
Make the Tangzhong: The Secret to Ultra Gooey Texture. This is the crucial first step that sets these cinnamon twists apart. The Tangzhong method, a technique I perfected while working as a pastry chef, involves cooking a small portion of flour and water into a thick roux. This pre-gelatinizes the starches in the flour, allowing the dough to absorb and retain more moisture, resulting in an incredibly soft, fluffy, and tender crumb that stays fresh for days. Simply whisk the flour and water in a saucepan over medium heat until it forms a paste-like slurry, then set it aside to cool slightly before incorporating it into your main dough.
2
Combine Wet and Dry Ingredients for the Dough Base. In the bowl of your stand mixer, begin by whisking together the dry ingredients: bread flour, granulated sugar, instant yeast, and fine sea salt. Next, add your wet components, including the heavy cream, whole milk, large egg, vanilla bean paste, and your prepared Tangzhong. Mix everything on low speed with the dough hook attachment for about 2-3 minutes. At this initial stage, the dough will appear quite dry and shaggy. Don’t worry, this is completely normal and indicates that the ingredients are just beginning to come together.
For those mornings when time is short, or I’m simply not in the mood for rolling and twisting dough, my family absolutely adores my homemade cinnamon coffee cake! It’s wonderfully moist, incredibly cozy, and honestly, a much easier option to prepare when I’m facing a busy morning but still want that comforting cinnamon flavor.
3
Knead in the Butter and Let the Dough Rest. With the mixer still running on low speed, begin adding the softened unsalted butter a half tablespoon at a time. It’s important to allow each addition to fully incorporate into the dough before adding more. Once all the butter is in, continue kneading for another 8-10 minutes. You’re looking for a smooth, elastic dough ball that feels soft and slightly tacky to the touch, as shown in the image. If the dough appears too sticky, incorporate additional flour, one teaspoon at a time, until the desired texture is achieved. After kneading, remove the dough, shape it into a smooth ball, and place it back in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
4
Roll, Brush, and Cut the Dough. On a lightly floured surface, roll your rested dough into a precise 12×12-inch square. Achieving an even thickness here is key for uniformly baked twists. Next, prepare your rich cinnamon sugar mixture by combining dark brown sugar, ground cinnamon, vanilla bean paste (or extract), and melted salted butter. Stir it well until it’s beautifully emulsified. Generously brush half of this aromatic mixture over the entire surface of the rolled-out dough. Finally, using a pizza wheel or a very sharp knife, cut the dough into 1-inch wide strips. A pizza wheel generally makes this task much easier and cleaner.
5
Cut and Twist into Perfect Cinnamon Sticks. Take your 1-inch strips and cut each one evenly in half, giving you 24 shorter strips. Now comes the fun part: gently take two strips and twist them together, creating a beautiful, braided cinnamon stick. Make sure to lightly pinch the ends to seal them, preventing them from unraveling during baking. Carefully transfer these newly formed twists to a parchment-lined baking sheet. Arrange them in two rows of six, placing them close enough so their tops just barely touch. This allows them to puff up and create a wonderfully soft, pull-apart texture, much like traditional cinnamon rolls.
6
Brush with the Remaining Cinnamon Sugar Mixture. Now, take the other half of your luscious cinnamon sugar mixture and liberally brush it over the tops and sides of each twisted dough stick. The goal here is to ensure every surface is thoroughly coated, leaving no bare dough visible. This creates a deeply flavorful and beautifully caramelized crust. If your cinnamon sugar mixture has cooled and solidified slightly, a quick 15-20 second reheat in the microwave will bring it back to a brushable, liquid consistency.
I know that a true cinnamon roll craving will eventually strike, and when it does, you absolutely can’t miss my viral recipes! My almond croissant rolls are a masterpiece, offering the buttery, flaky delight of an almond croissant in a familiar cinnamon roll form. And for the chocolate lovers, my chocolate cinnamon rolls are an absolute must-try – they’re generously filled with gooey Nutella and bursting with rich chocolate flavor!
7
Cover and Allow to Rise for Optimal Fluffiness. Once brushed, carefully cover the baking pan with plastic wrap. This helps maintain a warm, humid environment crucial for proper proofing. Set the pan aside in a warm spot and let the twists rise for 1 to 2 hours. The exact time will depend on your kitchen’s temperature and humidity (in my kitchen, it usually takes about 1.5 hours). You’ll know they’re perfectly proofed and ready for the oven when the dough looks noticeably puffed up, feels light and airy to the touch, and has almost doubled in size.
8
Bake and Drizzle with Cream Cheese Icing. Once the twists have risen beautifully, preheat your oven to 375°F (190°C). Bake the cinnamon twists for 9-12 minutes, or until they are lightly golden brown and feel soft yet cooked through. For an accurate reading and truly gooey centers, a thermometer inserted into the thickest part of the dough should register around 175°F. While they are baking, quickly prepare your vanilla cream cheese icing by whisking together softened cream cheese, powdered sugar, whole milk, and vanilla bean paste until silky smooth. As soon as the cinnamon twists come out of the oven, generously drizzle them with this heavenly icing. The residual warmth of the twists will cause the icing to melt ever so slightly, creating an even more luscious, gooey texture. Serve them immediately to enjoy their peak flavor and warmth!
Expert Tips for Unforgettable Cinnamon Twists
- Accurate Ingredient Measurement is Key: My #1 baking tip always remains: measure your dry ingredients, especially flour, correctly! Never scoop your measuring cup directly into the flour bag, as this compacts it and leads to too much flour. Instead, use the ‘spoon-level method’ by fluffing the flour, spooning it into your measuring cup, and then leveling off the top. For the absolute best and most consistent results, a kitchen scale is highly recommended.
- Room Temperature Ingredients Matter: Ensure your heavy cream, milk, egg, and especially your unsalted butter are at room temperature. This allows them to incorporate smoothly into the dough, creating a more uniform and elastic texture.
- Don’t Rush the Kneading: The kneading process is essential for developing gluten, which gives your twists their structure and chewiness. Follow the times closely and knead until the dough is truly smooth and elastic.
- Proofing Environment: A warm, draft-free spot is ideal for rising. If your kitchen is cool, you can lightly warm your oven to its lowest setting (then turn it off!), place the covered dough inside, or use a proofing box if you have one.
- Generous Cinnamon Sugar Coating: Don’t skimp on the cinnamon sugar mixture! A thick, even coating ensures maximum flavor and a beautifully caramelized crust. If your mixture hardens, a quick reheat will make it brushable again.
- Warm Twists, Melted Icing: Drizzling the cream cheese icing over the twists while they are still warm is crucial. The heat allows the icing to gently melt and seep into the nooks and crannies, enhancing that gooey, decadent experience.
Frequently Asked Questions (FAQ)
Can I prepare these cinnamon twists ahead of time?
Yes! You have a few options for making these ahead. You can prepare the dough through step 3 (after the 30-minute rest), then tightly cover it with plastic wrap and refrigerate overnight (up to 12-18 hours). The next morning, let the dough come to room temperature for about 30-60 minutes before proceeding with rolling, cutting, and twisting. Alternatively, you can assemble the twists completely (through step 7, after brushing with the second layer of cinnamon sugar) and refrigerate them overnight. The next morning, remove them from the fridge about 1-2 hours before you plan to bake, allowing them to come to room temperature and complete their final rise.
How should I store leftover cinnamon twists?
Store any leftover cinnamon twists in an airtight container at room temperature for up to 4 days. While they are delicious cold, I highly recommend warming them up before serving. A quick 15-20 second zap in the microwave or a few minutes in a 350°F (175°C) oven will bring back that soft, gooey texture and melt-in-your-mouth warmth.
What kind of yeast should I use? Can I use active dry yeast?
This recipe calls for instant yeast, which can be mixed directly with your dry ingredients without prior activation. If you only have active dry yeast, you’ll need to “proof” it first. To do this, warm your milk and heavy cream (from the recipe) to about 105-115°F (40-46°C). In a small bowl, sprinkle the active dry yeast over the warm liquids with a pinch of the sugar, let it sit for 5-10 minutes until foamy, then add this mixture to your dough along with the egg and vanilla.
What if my dough is too sticky or too dry?
Dough consistency can be affected by factors like humidity and how accurately flour is measured. If your dough feels too sticky after kneading in the butter, add a teaspoon of bread flour at a time, kneading until it reaches a tacky, but not sticky, consistency. If your dough feels too dry and crumbly, add a teaspoon of milk (or heavy cream) at a time, kneading until it becomes smooth and pliable. Always adjust gradually to avoid over-correcting.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Homemade Cinnamon Twists with Cream Cheese Icing
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Ingredients
For the Tangzhong
- 1/3 cup + 1 tablespoon water
- 2 tablespoons bread flour
For the Bread Dough
- 2 cups bread flour, *See notes below for measuring*
- 2 tablespoons + 1 teaspoon granulated sugar
- 3/4 teaspoon instant yeast
- 1/2 teaspoon fine sea salt
- 2 tablespoons + 2 teaspoons heavy cream, room temperature
- 2 tablespoons + 2 teaspoons whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong, from recipe above
- 3 1/2 tablespoons unsalted butter, room temperature
For the Cinnamon Sugar
- 1/2 cup dark brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla bean paste or extract
- 5 tablespoons salted butter, melted
For the Cream Cheese Icing
- 2 ounces softened cream cheese
- 2/3 cup powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla bean paste or extract
Instructions
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In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 3-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/3 cup + 1 tablespoon (84 g) water, 2 tablespoons (18 g) bread flour
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In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2-3 minutes until it forms a rough dough ball.2 cups (274 g) bread flour, 2 tablespoons + 1 teaspoon (32 g) granulated sugar, 3/4 teaspoon instant yeast, 1/2 teaspoon fine sea salt, 2 tablespoons + 2 teaspoons (38 g) heavy cream, 2 tablespoons + 2 teaspoons (38 g) whole milk, 1 (55 g) large egg, 1 teaspoon vanilla bean paste, Tangzhong, from recipe above
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With the mixer running on low, add the softened butter a half tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes until the dough looks smooth and elastic. The dough texture should feel tacky, NOT sticky. If sticky, knead in 1 teaspoon of flour and as needed.3 1/2 tablespoons (49 g) unsalted butter
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Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
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Roll out the dough into a 12×12-inch square. Then make the cinnamon sugar mixture. Combine the brown sugar, cinnamon, vanilla, and melted butter, stirring well until the mixture is emulsified.5 tablespoons (70 g) salted butter, 1/2 cup (100 g) dark brown sugar, 1 1/2 tablespoons ground cinnamon, 1 teaspoon vanilla bean paste or extract
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Brush the entire surface of the dough with about half of the sugar mixture.
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Then, using a pizza wheel or sharp knife, cut twelve 1-inch strips, then cut each strip in half. So now you should have 24 strips of dough. Begin twisting them together in twos, gently pinching the ends to seal them. Then transfer each one to a parchment-lined baking tray. They should be close together, but not touching, so they have some room to puff up.
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Brush the remaining cinnamon mixture on top of each one, ensuring each one has a thick coating and no bare dough is visible. If the mixture has cooled, you can reheat it in the microwave for 15-20 seconds or until it’s more liquid again!
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Cover the pan with plastic wrap and set aside to rise for 1 to 2 hours. In my kitchen, it takes about 1.5 hours!
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Meanwhile, preheat the oven to 375°F(190°C).
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When the cinnamon twists feel light and airy to the touch and look puffed up, bake them for 9-12 minutes. You can stick a thermometer into the dough. It should read 175°F. You may need to stick it in a few different spots to get an accurate reading! These twists are meant to be gooey, so if you prefer them more done, you can bake them 1-2 minutes longer.
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While they are baking, combine the cream cheese and powdered sugar. You can do this by hand with a spoon until smooth. Then whisk in the milk and vanilla a little bit at a time until the icing is smooth.2 ounces softened cream cheese, 2/3 cup (80 g) powdered sugar, 3 tablespoons (29 g) whole milk, 1 teaspoon vanilla bean paste or extract
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Once the cinnamon twists are done baking, immediately pour the glaze over the top. Serve warm!
Video
Notes
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days. I recommend warming them in the microwave for 15-20 seconds or in a 350°F oven before serving!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.